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Meatless Monday Recipe: Vegan Enchilada Casserole

Vegan Enchilada Casserole

I veganized this recipe from Food.com; it originally came from a Mexican restaurant called Progresso Tamale Parlor. I deleted a couple of things and added black beans. The original recipe called for twice as much cheese as I included here, so if you like your casserole cheesy, just double the amount. I had Daiya mozarella and Daiya cheddar so I just mixed those, but the original recipe used cheddar and monterey jack. This casserole is very flavorful and it's a flexible template in which to experiment with the ingredients. In the top photo, half of the casserole had more cheese and less olives than the other half, just because of different family predilections. I may even add potatoes next time. Oh, and it's easy to make, too!

INGREDIENTS

2 tablespoons oil

2 garlic cloves, minced

1 onion, chopped

1 jalapeno pepper, seeded and minced

2 cups zucchini, diced

2 cups fresh spinach, packed and coarsely shredded

1 cup frozen whole kernel corn

15 ounces black beans (optional)

3 ounces - 6 ounces black olives, sliced (depending on taste)

2 1⁄2 cups enchilada sauce

12 (6 inch) corn tortillas

4 ounces vegan cheddar cheese, shredded (like Daiya or Follow Your Heart) 

4 ounces vegan mozzarella or monterey jack cheese, shredded (like Daiya or Follow Your Heart) 

vegan sour cream (optional)

salsa (optional)

SERVES 8

DIRECTIONS

Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach, corn and black beans. Cook and stir until spinach wilts. Turn off heat.

Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives.

Cover with foil and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. Serve with sour cream and salsa! (The casserole hardens as it cools.)

Enjoy!